Name: Garlic Shrimp with Sugar Snap Peas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 8 oz raw shrimp; 0.25 cup dry quinoa; 0.5 cup water; 1 cup raw sugar snap peas; 0.5 cup raw sliced red bell pepper; 0.75 tbsp olive oil; 3 cloves garlic; 1 tsp fresh ginger; 1 tbsp tamari; 1 tsp lemon juice; 0.25 tsp red pepper flakes; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

548 calories

Protein: 58g; 41% of calories
Carbs: 50g; 36% of calories
Fat: 15g; 24% of calories

Instructions

Prep 10 min · Cook 15 min

Rinse the dry quinoa under cold water. In a small saucepan, combine the quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until water is absorbed.
While the quinoa cooks, heat the olive oil in a large skillet over medium-high heat.
Add the minced garlic and grated fresh ginger to the skillet, sautéing for 30 seconds until fragrant.
Add the raw shrimp to the skillet and season with sea salt and black pepper. Cook for 2-3 minutes per side until the shrimp are pink and opaque.
Toss in the raw sugar snap peas and sliced red bell pepper. Sauté for an additional 3 minutes until the vegetables are tender-crisp.
Pour the tamari and lemon juice over the shrimp and vegetables, then sprinkle with red pepper flakes. Stir well to coat everything in the glaze.
Fluff the cooked quinoa with a fork and serve the garlic shrimp and snap peas directly over the top.

Nutrition

Ingredients

Instructions

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